Shrimp Boil (a Charleston, Sc-"low Country" Recipe)

I found this recipe (via Chef Rick)after looking for a recipe for Hummingbird Cake. Not only did I find that recipe; I also found this 'gold nugget.' I am forever thankful to whomever led me to his blog!
This "Shrimp Boil" recipe is an 'Oh my goodness!' seafood pot of lip-smacking, finger-licking, soul-filling, comfort food.

Servings: 4 or more (adjustable)

Prep Time: 15--20 minutes

20 minutes

Cook Time: 35 minutes

35 minutes

Total Time: 55 minutes (+/-)

55 minutes

Ingredients:

¼ lb

Keilbasa, or other spicy, smoked sausage) per person (sliced into bite-sized pieces

½ lb

Raw Shrimp In Shell Per Person

3

Red Bliss Potatoes Per Person

1

Ear of Corn Per Person

2

Lemons

Cayenne Pepper

Cloves

Garlic

Bay Leaves

*can/bottle of Your Favorite Beer, modification

*oregano, modification

*olive Oil-- 1/4 Cup or More, to suit your taste (modification

Old Bay Seasoning

Black Pepper

Tabasco

*optional:

2

Small Onions Per Person

1

Carrot Per Person, cut into quarters

1-2

Crabs Per Person

Directions:

1. Boil water and beer in a large kettle on stove or outdoor cooker.

2. Season water with salt and your choice of above "flavorings and herbs" along with the juice of two lemons or 2 tablespoons of vinegar, and olive oil.

3. Add potatoes and cook for 10 minutes. Add carrots, sausage and onions. Bring back to a boil.

4. When potatoes and carrots are almost tender, add corn and crabs.

5.Bring to a boil, then add shrimp.

6. Cook a few minutes until shrimp are just done - they will be pink in color.